These peanut butter and chocolate chip cookies take a classic combination and put it in cookie form. What is not to love? They are easy to make and perfect for your next night in!
A spin-off of your classic peanut butter cookie, these cookies have no oil and are dairy-free, and could easily be made gluten-free. For another fun and easy dessert check out this caramel rice pudding!
Most of the ingredients for these cookies are probably already in your pantry!
- Peanut Butter: I use creamy peanut butter but chunky will also work
- Plant-Based Yogurt: I usually use kite hill or forager unflavored and unsweetened yogurt. I wouldn’t recommend a coconut-based yogurt in these as it would change the flavor.
- Flour: I used all purpose-flour in this recipe. You could substitute this with gluten-free all-purpose flour or use spelt or whole wheat.
See recipe card for quantities and other ingredients.
- Preheat your oven to 325° F.
- Mix all of the wet ingredients plus the sugar until uniform.
- In a separate bowl mix the dry ingredients together. (This is the easiest step!)
- Stir the dry ingredients into the wet ingredients. I like to use a Danish dough whisk for this because the dough is pretty stiff. Once crumbles start to form, use your hands to get it all to mold together.
- Now pour in all your chocolate chips, plus more if you are extra, and mix them in with your hands. This might take a little work. But try to get them evenly throughout the dough. You can do it!
- Scoop cookies onto a baking sheet using a cookie scoop. You can roll them or flatten them if you would like. I like them better if I just scoop them and drop them. It gives them rougher edges that crisp up. But they will cook up fine for you however you want to do it.
- Place the cookies in the oven for about 15 minutes, or until the edges start to brown.
- Wait for them to cool on the pan for a few minutes before eating. (This is the hardest step)
The biggest trick with these cookies is to not overmix the flour. That is why it is one of the last things to be added in. When mixing with your hands, mix just until the flour is incorporated, add the chocolate chips and mix a little bit more until those are incorporated also.
This mostly applies if you are using all-purpose flour because it contains so much gluten. Overmixing it will develop the gluten and produce a different texture. If you are using gluten-free or whole wheat flour you don’t need to worry about overmixing as much.
Once the cookies have cooled completely you can store them. Put them in an airtight container and they will last on the counter for 3-4 days, in the fridge for about a week, or in the freezer for about 3 months.
You can freeze the cookie dough. Either freeze it all together and let it thaw before scooping and baking. Or scoop the dough into cookie size scoops and freeze that way. Then just pull however many out that you want when you are ready to bake!
Flour is not typically safe to eat raw. For more information check out the article linked below.
This dough does not need to be chilled before baking. You can bake the dough as soon as it is mixed together! Yum!
Here is the article about eating raw dough.
Peanut Butter Chocolate Chip Cookies
- 1 cup peanut butter
- ½ cup plant-based yogurt unflavored and unsweetened
- 2 teaspoon vanilla
- 3 tablespoon maple syrup
- ¾ cup sugar I used sucanat
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup flour
- ½ cup chocolate chips
- Preheat oven to 325° F.
- Combine peanut butter, yogurt, vanilla, syrup, and sucanat together.
- In a separate bowl combine the baking soda, salt, and flour.
- Add the flour mixture to the peanut butter mixture and stir until crumbs begin to form. Then use your hands to press the crumbs into a dough.
- Add the chocolate chips and mix in with your hands.
- Using a cookie scoop, scoop cookies onto prepared cookie sheet.
- Bake for 15-17 minutes until cookies just start to brown.
- Let the cookies cool on the pan and then enjoy!